Page 47 - Sous Vide Que

About Viruses
Viruses are much rarer in foods than bacteria. Hepatitis A virus (HAV) or norovirus are the most common, and they come from human fecal matter, usually as a result of poor handwashing. To kill them we must cook at 194°F for 90 seconds. Cooking, sous vide or conventional, rarely goes to this temperature so the best plan is prevention by practicing proper sanitation, especially handwashing. Wiping surfaces with a chlorine based sanitizer is effective. USDA recommends a solution of one tablespoon of 5% unscented, liquid chlorine bleach per gallon of water. Vinegar will not do the job.
Time And Temperature
The trick to sous vide success is dialing in your preferred temperatures and times. There is no one single combo. But you need a starting place. And there are so many contradictory charts and recipes out there. As an example, here are some recommendations for pork ribs from experts:
• Jason Logsdon, sous vide pioneer and author, says 140°F for 1 or 2 days for “chop-like” ribs and 156°F for 18 to 36 hours for more fall apart ribs.
• Philip Preston, sous vide pioneer from PolyScience, a producer of circulators and other sous vide tools, says 145°F for 24 hours.
• J. Kenji López-Alt tested pork ribs for SeriousEats.com. He recommended two versions, 145°F for 36 hours for ribs that are “extra meaty, like a pork chop” or 165°F for 12 hours for ribs that are more “traditional barbecue style”.
• Chef Andrew Zimmern says 152°F for 18 hours.
• Grant Crilly of ChefSteps, makers of Joule, says 162°F for 4.5
hours.
• Doug Baldwin, scientist, book author, and another pioneer,
does his at 175°F for 8 to 12 hours. 47